Soft, tropical‑twist sugar cookies flavored with lime and coconut, topped with a tangy cream cheese frosting.

1 cup butter, softened
¾ cup coconut oil (melted then measured)
1¼ cup granulated sugar plus ¼ cup reserved
¾ cup powdered sugar
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon coconut extract
2 eggs
5 cups all‑purpose flour
¼ cup cornstarch
½ teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon salt
Frosting: 8 oz cream cheese (softened), ½ cup butter (softened), 2 teaspoons lime juice, 2 teaspoons coconut extract, ½ teaspoon vanilla extract, 4 cups powdered sugar, lime zest for topping

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Preheat oven to 350 °F and line baking sheets with parchment.
Cream butter, coconut oil, granulated sugar (1¼ cups), and powdered sugar.
Mix in lime juice, lime zest, coconut extract, then eggs.
Sift together flour, cornstarch, baking soda, cream of tartar, and salt in separate bowl.
Gradually combine dry ingredients into wet until a soft dough forms.
Scoop ~2 Tbsp dough into balls; place on sheet.
Dip bottom of a glass in reserved ¼ cup sugar (spray/wet glass if needed), press gently into dough balls to flatten (~½″ thick).
Bake 6–8 minutes until bottoms are light brown; cool completely.
For frosting, beat cream cheese, butter, lime juice, coconut extract, vanilla until fluffy; gradually add powdered sugar.
Frost cooled cookies and sprinkle with extra lime zest.

Do not overbake—the cookies stay soft and moist.
Frosting softens cookies further over time and tastes best the next day.
Cookies can be frozen (frosted or unfrosted); layer with parchment; freeze up to 3 months.
Use Key limes for a brighter lime flavor, and consider adding lime wedges to squeeze before serving.